Mexican Chicken With Black Beans **crock Pot** Oamc

Total Time: 5 hrs 20 mins Preparation Time: 20 mins Cook Time: 5 hrs

Ingredients

• Servings: 4
• 4 -6 boneless skinless chicken thighs
• 3 tablespoons taco seasoning (i use pamela's bulk taco seasoning mix)
• 1/2 cup chicken broth
• 2 (16 ounce) cans black beans, rinsed and drained
• 1 small red onion, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/3 cup fresh cilantro, chopped (optional)
• 2 tablespoons lime juice
• salt
• 8 flour tortillas

Recipe

• 1 in a large freezer bag combine and mix well: chicken, broth, and taco seasoning.
• 2 seal the bag.
• 3 in a large freezer bag combine: black beans, red onion, chili powder and cumin.
• 4 seal the bag.
• 5 in a quart size freezer bag add: cilantro (if using) lime juice and salt to taste. seal the bag.
• 6 print recipe, insert 3 bags (and recipe) into a large freezer bag. to that bag you have the option of adding the tortillas at this time. i do, so i have everything on hand. seal the bag.
• 7 to cook:.
• 8 thaw completely.
• 9 place chicken, taco seasoning, and chicken broth, into a slow cooker and cook till tender and easy to shred, about 5-7 hours on low.
• 10 shred the chicken meat.
• 11 heat a large skillet over medium-high heat, then film with a little oil; stir-fry bean mixture until heated through, about 3 to 4 minutes.
• 12 toss bean mixture with chopped cilantro, lime juice and salt to taste. serve shredded chicken and beans on warmed tortillas; garnish with salsa.